Title: Sourdough rye starter *
 Categories: Breads
      Yield: 1 Servings
 
           -Judy Vocelka-NFXS18B
      2 c  Rye flour
      1 tb Yeast
  1 1/2 c  Lukewarm water
           Onion slice optional
 
  In a glass or ceramic bowl, or jar that has been scalded, combine
  flour and yeast, add water and blend well. Add onion slice, cover
  with platic wrap and pierce plastic with fork to release gases. Place
  in a warm, draft-free place, at an even 85F for 3 days.; stir several
  times daily. Remove onion slice and refrigerate until ready to use.
  Onion imparts a strong flavor and this starter can only be used with
  compatible rye recipes; rye starter without onion can be used in any
  rye sourdough recipe. To replenish, always use rye flour. If starter
  does not seem bubbly after replenishing and standing 12 hrs, sprinkle
  1 t yeast over and stir in well. Like whole wheat starter, you may
  have to plan longer rising times for dough made with this one.